|
|
CAKES
| ANGEL
CAKE |
| Whites of nine large or ten small fresh
eggs, one and one-fourth cups sifted granulated sugar, one cup sifted
flour, one-half teaspoonful cream tartar; a pinch of salt added to eggs
before beating. After sifting flour four or five times, measure and set
aside one cup; then sift and measure one and one fourth cups granulated
sugar; beat whites of eggs about half; add cream tartar and beat until
very, very stiff. Stir in sugar, and then flour, very lightly. Put in pan
in moderate oven at once, and bake from thirty-five to fifty minutes. |
| ANGEL
FOOD CAKE |
| Whites of eleven eggs, one cup of flour, one
and one-half cups of granulated sugar, one teaspoonful of cream tartar,
one teaspoonful of almond extract, one-half teaspoonful of salt. Sift
sugar once; flour three times; add cream tartar to flour, and sift three
times. Bake forty minutes. |
| ANGELS
FOOD CAKE |
| The whites of ten eggs, one and a half
tumblers of granulated sugar, one tumbler of flour; a heaping teaspoon of
cream tartar, a pinch of salt. Put through the sieve twice. Take one-half
of eggs, and stir in one-half the sugar; beat until they have a gloss;
then add the other half of eggs, and the rest of the sugar. Beat again;
then add the flour and cream tartar. Stir up lightly. Flavor with almond.
Bake one hour in slow oven. |
| APPLE
FRUIT CAKE |
| One cup of butter, two cups of sugar, one
cup of sweet milk, two eggs, one teaspoon of soda, three and one-half cups
of flour, two cups of raisins, two cups of dried apples, soaked over
night, chopped fine, and then stewed in two cups of molasses. Beat butter
and sugar to a cream; add milk, in which dissolve the soda; then the
beaten eggs, the flour, and lastly, stir in well the raisins and apples.
Bake one and a half hours. |
| BLACK
WEDDING CAKE |
| One cup butter, one and one-half cups brown
sugar, one cup molasses, one cup sweet milk, three cups flour, two
teaspoonfuls baking powder sifted into flour, five well beaten eggs, two
pounds raisins, one pound currants, one-half pound chopped citron,
one-half teaspoonful ground allspice, one-half teaspoonful cinnamon,
one-half a nutmeg. Put flour in oven, and brown--be careful not to burn.
Dredge fruit, and add last. |
| BRIDES
CAKE |
| Two cups of butter, four cups of pulverized
sugar, two cups of sweet milk, two scant cups of corn starch, four heaping
cups of flour, whites of twelve eggs, one tablespoon of lemon extract,
three heaping teaspoons of baking powder. Cream the butter and sugar; add
the well beaten whites; then the milk, the corn starch, and the flour in
which baking powder has been sifted. This should be as stiff as pound
cake. Bake in a moderate oven. It makes a very large cake, or two
moderate-sized ones. Sometimes you will have to use more or less flour,
according to the size of your eggs. |
| COFFEE
CAKE (1) |
| One cup brown sugar, one cup molasses, one
cup boiling coffee, one-half cup lard, one-half cup butter, one egg, one
teasponful soda, one teaspoonful salt, one tablespoonful cloves, one
tablespoonful cinnamon, one tablespoonful allspice, one tablespoonful
vanilla, one tablespoonful lemon, one nutmeg, one cup chopped raisins,
four cups flour. |
| COFFEE
CAKE (2) |
| One cup brown sugar, one cup molasses,
one-half cup butter, one cup strong liquid coffee, one or two eggs, four
cups flour, one teaspoon soda, one tablespoon cinnamon, one teaspoon
cloves, one nutmeg, one pound raisins, one-half pound currants, citron as
you like. Mix the cake part, adding soda last. Dredge the fruit with flour
before putting in. Bake in one large loaf, or two smaller ones. |
| COFFEE
CAKE (3) |
| One cup butter, two cups brown sugar, one
cup liquid coffee, six eggs, one cup currants, one cup raisins, two
teaspoons ground cinnamon, two teaspoons ground cloves, one teaspoon soda,
and three cups flour. |
| COLD
WATER CAKE |
| One and one-half cups of sugar, one-quarter
cup of butter, two and one-half cups of flour, two eggs, one cup of water,
two teaspoons of baking powder. Flavor with vanilla or lemon. |
| DELICATE
CAKE |
| One cup of white sugar, one-half cup of
butter, whites of four eggs (well beaten), one-half cup of sweet milk, two
cups of flour, one teaspoonful of cream tartar, and one-half teaspoonful
of soda. Flavor with lemon. |
| DRIED
APPLE FRUIT CAKE |
| Take three cups of dried apples, and soak
over night; then chop them fine, and cook slowly for three hours in three
cups of baking molasses, stirring often; let cool over night. Then take
two cups of sugar, one cup of butter, three eggs, four cups of flour, two
teaspoons of baking powder, two teaspoons of ground cinnamon, two
teaspoons of ground cloves, one grated nutmeg, two cups of raisins, one
cup of citron (cut fine), and one pound of figs (chopped). Lastly, add the
cooked apples. Stir all together, and bake as you would other fruit cake
for two hours or longer in rather slow oven. "ELECTRIC LIGHT
FLOUR" is pure, white, and nutritious. |
| FRUIT
CAKE (1) |
| One pound of brown sugar, one pound of
browned flour, three-quarters of a pound of butter, one cup of molasses,
twelve eggs, two pounds of stoned raisins, two pounds of currants,
one-half pound of citron cut in strips, one-half pound of figs chopped
fine, one-half pound of almonds chopped fine, two wine glasses of boiled
cider, two ounces of vanilla, one tablespoon of ground cinnamon, one small
tablespoon of ground cloves, one tablespoon of ground mace, one grated
nutmeg, a little pepper, and three teaspoons of baking powder. Bake three
hours. |
| FRUIT
CAKE (2) |
| One cup butter, one cup brown sugar,
two-thirds cup molasses, three cups flour, one-half cup sour milk, one cup
raisins, one cup currants, one teaspoon soda in milk, four eggs, citron
and spice to taste. |
| FRUIT
CAKE (3) |
| One pound flour, one pound brown sugar, one
pound citron, two pounds raisins, two pounds currants, three-fourths pound
butter, one pound almonds, one ounce mace, one cup molasses, one-half
teaspoon soda stirred in molasses, ten eggs. Stir sugar and butter to a
cream; then add whites and yolks of eggs, beaten separately. Stir in flour
gradually, and molasses and spices; lastly, the fruit. This makes three
loaves. Bake in a moderate oven. |
| FRUIT
CAKE (4) |
| Two cups butter, two and one-half cups
sugar, two and one-half cups molasses, eight cups flour, two cups sour
milk, eight eggs, two teaspoonfuls soda, three pounds raisins, three
pounds currants, one pound citron, one pound figs, two lemons (grate the
rind and squeeze the juice), two glasses of jelly, cloves, mace, cinnamon,
and nutmegs. Mix flour and fruit alternately. Bake three and one-half
hours. |
| GOLD
CAKE |
| The yolks eight eggs, one whole egg,
one-half cup of butter, one and one-half cups of sugar, three-fourths of a
cup of milk, two cups of flour, one teaspoonful of cream tartar, and
one-half teaspoonful of soda. |
| HICKORY
NUT CAKE (1) |
| One and one-half cups sugar, one-half cup
butter, three-fourths cup sweet milk, three cups flour, two teaspoonfuls
baking powder, two eggs, one cup hickory nut meats. |
| HICKORY
NUT CAKE (2) |
| One cup butter, two cups sugar, five eggs,
one cup sweet milk, one pint hickory nut meats, one pound raisins or
currants, one pound flour, one heaping teaspoon baking powder. |
| HICKORY
NUT CAKE (3) |
| Two cups of sugar, one-half cup of butter,
one cup of sweet milk, two and a half cups of flour, three teaspoons of
baking powder, two eggs, and one pint of nut kernels. |
| LEMON
CAKE |
| Three cups of powdered sugar, and one cup of
butter rubbed to a cream. Stir in the yolks of five well-beaten eggs.
Dissolve one teaspoon of salaratus in a teacup of milk; add this, and then
the juice and grated rind of one lemon, and the whites of the eggs. Sift
in as lightly as possible four teacups of flour, and put in pan. Bake
about one-half hour. |
| LOAF
CAKE (1) |
| Whites of five eggs, two cups of white
sugar, one cup of butter, one cup of sweet milk, two and a half cups of
flour, one cup of corn starch dissolved in some of the milk, half
teaspoonful of soda, and one teaspoonful of cream tartar. |
| LOAF
CAKE (2) |
| One pint bread dough; one cup sugar,
one-half cup butter, one egg, one-half teaspoonful baking powder. Spice,
raisins, and citron to taste. |
| LOAF
CAKE (2) |
| Mix one pint of milk with two quarts of
flour and one cup of yeast, let stand in a warm place all night. In
morning, beat until very light four eggs, one pound of sugar,
three-eighths pound of butter, one teaspoon of salt, one teaspoon
cinnamon, half a nutmeg; mix with the dough thoroughly, and beat for a
long time. When raised again, dredge with flour, a cup of seeded raisins,
half a pound of currants, one-fourth pound of citron; add to dough; put
into the pan, and let stand to rise again for half an hour. Bake in an
oven suitable for bread. This cake will keep a long time. |
| MARBLE
CAKE |
| LIGHT PART.--One and one-half cups sugar,
one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one
teaspoon cream tartar, whites of four eggs, two and one-half cups flour.
DARK PART.--One cup brown sugar, one cup molasses, one-half cup butter,
one half cup milk, one-half teaspoon soda, one teaspoon cream tartar, two
and one-half cups flour, yolks of four eggs, one-half tablespoon each of
ground cloves, allspice, cinnamon, and nutmeg. When both parts are ready,
drop a spoon of light and then one of dark in the pan. |
| MOTHER'S
OLD-FASHIONED CAKE |
| One and a half cups of brown sugar, two
eggs, one teacup of sour cream, one even teaspoon of soda, about two and a
half cups of flour. If sour cream is not used, take instead one cup of
milk, and one-half cup of butter. |
| PLAIN
FRUIT CAKE |
| One cup sugar, one-half cup butter, three
cups flour, one cup water, two eggs, one teaspoonful baking powder, one
pound seeded and chopped raisins; nutmeg, cinnamon, and citron to taste. |
| POUND
CAKE |
| One pound of butter, one pound of sugar, one
pound of flour (sifted), ten eggs (beaten separately), one-half teacup of
rose water, one nutmeg (grated), one pound of citron. Wash the citron;
chop it fine. Beat the butter and sugar to a cream; add the rose water and
nutmeg, then the yolks of eggs, and part of the flour; then the whites of
eggs and remainder of the flour; lastly, the fruit, lightly floured. Bake
in a moderate oven about two or two and one-half hours. Line the pan with
white paper. |
| RAISED
CAKE |
| Three cups bread sponge, three cups sugar,
one cup butter, three eggs, one teaspoonful soda dissolved in a little
water, one pound raisins, one teaspoonful each of cloves, cinnamon,
nutmeg, and allspice; flour enough to stiffen. |
| RAISIN
CAKE |
| Two cups of brown sugar, one scant cup of
butter, one cup of sweet milk, four eggs, one and one-half teaspoons of
baking powder, three cups of flour, one teaspoon each of cinnamon and
cloves, one pound of raisins. This makes two cakes. Pour boiling water on
the raisins, and let stand a few minutes before stoning them. |
| SILVER
CAKE |
| Whites of eight eggs, two cups of butter,
two cups of sugar, one cup of milk, one cup of corn starch, two cups of
flour, one and one-half teaspoonfuls of baking powder; mix corn starch,
flour, and baking powder together; add the butter and sugar alternately,
then the milk; add the whites of seven eggs last. Flavor to taste. |
| SNOW
CAKE |
| One cup sugar, one-half cup butter, one-half
cup milk, one and one-half cups flour, one teaspoonful baking powder,
whites of four eggs. Flavor to taste. |
| SPONGE
CAKE (1) |
| The yolks of four eggs, one cup of sugar,
one cup of flour, four tablespoonfuls of cold water, one teaspoonful of
baking powder; add the whites of four eggs. Bake in a quick oven, but not
too hot. |
| SPONGE
CAKE (2) |
| One cup of sugar, one and a half cups of
flour, three eggs, two tablespoons of water, one heaping teaspoon of
baking powder. |
| SPONGE
CAKE (3) |
| Four eggs, one and a third cups of sugar,
three tablespoonfuls of water, and two cups of flour, through which has
been sifted two small teaspoonfuls of baking powder. Flavor with lemon
extract. |
| SPONGE
CAKE (4) |
| One cup of sugar, one cup of flour, three
eggs. Beat altogether fifteen minutes; add one-half cup of milk, and one
teaspoonful of baking powder. |
| SUNSHINE
CAKE |
| Whites of seven small eggs, yolks of five
eggs, one cup of granulated sugar, two-thirds cup of flour, one-third
teaspoon of cream tartar, and a pinch of salt. Sift the flour and sugar
five times; measure, and set aside, as for angel cake. Beat yolks of eggs
thoroughly; then, after washing beater, beat the whites about half; add
cream tartar, and beat until very, very stiff. Stir in sugar lightly; then
the beaten yolks thoroughly; then add flour and flavoring, and put in tube
pan in the oven at once. It will bake in thirty-five to fifty minutes. |
| WHITE
CAKE (1) |
| Two cups white sugar, one cup butter, one
cup sweet milk, two cups flour, one cup corn starch, whites of six eggs,
two teaspoonfuls baking powder. Flavor to taste. |
| WHITE
CAKE (2) |
| Whites of five eggs, two cups of sugar,
two-thirds cup of butter, two and one-half cups of flour, one cup of sweet
milk, two and one-half teaspoons of baking powder. Flavor to suit taste. |
| WHITE
CAKE (3) |
| Two cups sugar, two-thirds cup butter, the
whites of seven eggs (well beaten), two thirds cup sweet milk, three cups
flour, three teaspoonfuls baking powder. Bake in square or round tins. |
| WHITE
CAKE (4) |
| One cup of butter, two cups of sugar, one
cup of sweet milk, three cups of flour, whites of five or six eggs, two
teaspoons of baking powder. This is easy to make, and very good. |
| WHITE
FRUIT CAKE |
| Cream one pound butter and one pound
powdered sugar together; to this add the beaten yolks of twelve eggs, one
pound sifted flour, and two teaspoons baking powder. Grate one cocoanut,
blanch and chop one half pound almonds; slice one and one-half pounds
citron; add to batter and stir in beaten whites of eggs. Put in a pan
lined with greased paper, and bake two hours. When cold, ice. |
|
|
|
